IN true Scottish style, at the mere hint of sunshine we're happy to leave the comfort of our homes to head to the countryside, the seaside, or even a park at a moment's notice to make the most of it.
But you don't have to dine out on pre-packaged sandwiches, copious amounts of ice-cream or something from the local chippy.
When it comes to food, the good weather is synonymous with leisurely picnics or an al fresco garden lunch – even if you do
end up eating it in the car or indoors thanks to those April showers. Meals can easily be tasty, healthy and mouthwatering too.
I'm always lamenting how easy it is to rustle up an impressive looking – and tasting – lunch. My personal favourite is chicken. More and more supermarkets are stocking free-range poultry these days, and of course there are lots of local butchers who will be more than happy to give you the name of the farm where his free-range chickens came from, along with the eggs.
When it comes down to taste, nothing beats free-range chicken for a more succulent, flavoursome meat that tastes delicious roasted, pan-fried or baked, served either hot or cold.
One of my favourite seasonal dishes is chicken roulade – perfect for lunch, light-bites or a tasty starter in the evening. Chicken legs are often the best and, once you've picked the meat off you'll be surprised how much there is for the price. It's always a cheaper part of the chicken and go for free-range, with more flavour and a plumper leg.
Garlic is one of my cooking favourites, and when making chicken roulade either at home or for the restaurant, I use smoked garlic.
At around £30, one of the best purchases I have made recently is a food smoker. You can smoke your own salmon, trout, beef, ham and, of course, garlic. Smoking the garlic brings out the flavour and also takes away the sharpness.
A smoked garlic bulb is a delicious accompaniment to dishes such as roast chicken or beef. It has a creamy, sweet texture and is easy to prepare – just pop it in beside whatever savoury dish you are cooking. It's good for you too.
The roulade itself is surprisingly easy to make. After cooking the chicken in the oven and removing the meat from the bone, you simply add the ingredients and pack tightly into ramekins or a lined terrine mould. Then just chill in the fridge overnight. It can be kept for a couple of days and brought out when you need it.
A great dessert to accompany such a dish is pot au chocolat – and if you have any luxury Easter eggs left lying around, this is the time to do something with them.
Pot au chocolat with orange and gingernut biscuits is a very moreish dish with the wow factor, yet so simple to make.
I always serve mine with an orange flavoured liquor, a Tia Maria or on its own if out for a picnic.
Picnics and al fresco lunches should be fun and easygoing, but that doesn't mean to say your food should pale in comparison.
RECIPESChicken and smoked garlic roulade with sweetcorn and lime chutney (serves four)Ingredients6 chicken legs
100g sun blushed tomatoes
25g flat leaf parsley
200g duck fat
4 cloves smoked garlic
100g sweetcorn
1 red pepper
1 large shallot
teaspoon coriander seed
teaspoon garam masala
10g brown sugar
20ml white wine vinegar
1 sprig thyme
Zest of 2 limes
10g fresh coriander
MethodPre-heat oven to 130C. Place chicken legs in an ovenproof dish with the smoked garlic. Melt the duck fat and pour over the chicken. Cook in the oven for around three hours. Once cooked, remove the chicken and garlic, allow to cool then pick off all the meat ensuring all bone is removed, and puree the garlic.
Chop the sunblushed tomatoes along with the parsley, add to the chicken and pureed garlic. Mix in four to five tablespoons of duck fat and pack tightly into lined (with cling film) ramekins or a lined terrine mould. Chill overnight in the fridge.
For the chutney, dice the shallot and sweat until soft in a little olive oil, add the spices and thyme and cook down slowly for ten to 15 minutes. Once the peppers are soft, add in the sweetcorn, lime zest and the chopped coriander. Cook for a further four minutes then remove from the heat.
Turn out the ramekins and remove the clingfilm (to serve individually). Do the same with the terrine, but with a very sharp knife slice the roulade into individual slices and serve with the sweetcorn and lime chutney and toasted sourdough bread on the side.
Pot au chocolat with orange and cardomom, served with gingernut biscuits (serves four)IngredientsZest of one orange
145ml milk
320ml double cream
3 large egg yolks
50g icing sugar
225g 70 per cent cocoa chocolate
3 cardomom pods crushed
Gingernut biscuit ingredients:
350g self-raising flour
Pinch salt
200g castor sugar
1 tablespoon ground ginger
1 teaspoon bicarbonate soda
115g unsalted butter
85g golden syrup
1 large egg, beaten
MethodFirst of all bring the milk, cream and orange zest with the crushed cardomom to the boil, and then simmer for five minutes before taking off heat. Leave the mixture to infuse for ten to 20 minutes. While it's infusing, whisk the egg yolks and icing sugar together until pale.
Bring the milk, cream and orange zest back to the boil then pour over the chocolate, mixing together until all the chocolate is melted. Make sure you keep a small amount of chocolate back for grating as decoration for the top of the dish prior to serving. Pour the chocolate mix on to the eggs, mix together then strain through a sieve. Pour into cups (small teacup) or ramekins and refrigerate overnight.
For the biscuits, sift the dry ingredients together, melt the butter with the syrup and then pour over the dry ingredients. Add the beaten egg and mix thoroughly. Form the mixture into small balls and place on a baking tray (remember to keep space between the balls as they flatten and spread on the baking tray in the oven) and place in a pre-heated oven 170C for 15 minutes. Remove from the tray when cooled and place on wire cooling rack until cold. Remove the chocolate cups/ramekins from the fridge and top with a small amount of grated chocolate (use a cheese grater to get a bigger curl of grated chocolate). Place cup or ramekin on saucer and serve with the gingernut biscuits on the side.
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Stuart Muir is executive chef of Harvey Nichols Edinburgh, 0131-524 8350The full article contains 1136 words and appears in Edinburgh Evening News newspaper.
